Baking for a crowd? This easy carrot cake traybake recipe is super easy to make, and it’s a crowd-pleaser, too!
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Carrot cake is one of those ultimate comfort food cakes.
It’s incredibly tasty, moist, and delicious. With plenty of grated carrots, it surely contributes to your five a day, no?
It’s loaded with vegetables; surely, it has to be good for you!
This recipe uses a combination of wholemeal and plain flour. It’s really quick and simple to make—just mix the dry ingredients together, stir in the grated carrots, nuts, and sultanas, and beat in the eggs and oil.
The frosting is made with lemon juice and icing sugar, so it saves the hassle of refrigerating a cream cheese frosted traybake when baking for a crowd.
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Ingredients
for the carrot cake
- 300 grams of plain flour
- 175 grams wholemeal flour
- 525 grams of caster sugar
- 3 tsp ground cinnamon
- 3 tsp bicarbonate of soda
- 375 ml sunflower oil
- 4 large carrots
- 6 medium free-range eggs
- 160 grams sultanas
- 100 grams of chopped nuts
for the frosting
- 350 grams icing sugar
- 2 large lemons
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Instructions
- Preheat oven to 180C/160 C fan and line a 8-inch square cake tin with baking paper.
- Combine the flours, sugar, cinnamon and bicarbonate of soda in a large bowl.
- Add the eggs and sunflower oil and beat well until combined.
- Fold in the grated carrots, sultanas and nuts.
- Spoon into your prepared tin and bake for 30-40 minutes, or until golden brown on top and a skewer inserted in the centre comes out clean.
- Transfer to a wire rack to cool completely.
- Meanwhile, add the juice of one lemon to the icing sugar to make the icing.
- Ice the cooled carrot cake traybake. Store in an airtight container.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Easy Carrot Cake Traybake Recipe
Ingredients
for the carrot cake
- 300 grams plain flour
- 175 grams wholemeal flour
- 525 grams caster sugar
- 3 tsp ground cinnamon
- 3 tsp bicarbonate of soda
- 375 ml sunflower oil
- 4 large carrots peeled and grated
- 6 medium free-range eggs
- 150 grams sultanas
- 100 grams chopped nuts
for the frosting
- 350 grams icing sugar
- 2 large lemons juice only
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Equipment
Instructions
- Preheat oven to 180C/160 C fan and line a 25cm x 20cm traybake tin with baking paper.
- Combine 300 grams plain flour, 175 grams wholemeal flour, 525 grams caster sugar, 3 tsp ground cinnamon and 3 tsp bicarbonate of soda in a large bowl.
- Add 6 medium free-range eggs, beaten and 375 ml sunflower oil and beat well until combined.
- Fold in 4 large carrots, grated, 150 grams sultanas and 100 grams chopped nuts.
- Spoon into your prepared tin and bake for 30-40 minutes, or until golden brown on top and a skewer inserted in the centre comes out clean.
- Transfer to a wire rack to cool completely.
- Meanwhile, add the juice of 2 large lemons to 350 grams icing sugar to make the icing.
- Ice the cooled carrot cake traybake. Store in an airtight container.
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The zesty lemon icing sounds really delicious with the carrot cupcake.
Just having an ‘I need to bake something’ moment and saw this. I have carrots that need using up and a hubby who would crawl over broken glass for carrot cake. Perfect!
yummy!!
a great looking carrot cake and very Christmas like now we’re heading into the season.
Carrot cake is one of my favourites I love how moist and yummy this looks, delicious!
I love Carrot cake! Looks delicious thank you for the recipe!
Fab recipe going to try it for our after our sunday roast
Yummy these are making my mouth water! and really wanna try these in my baking.. just need some guidence on this..And carrot cake is one of my favorites cake thanks.
sounds lovely will have to try this.
This looks lovely
Oooh I really wan to try flora cuisine in my baking – I better head to their website to find out more.
Your carrot cake cupcakes look delicious Elizabeth, I like the sound of the new Flora Cuisine. Thanks for sharing 🙂
Lovely recipe! I’m very intrigued by the Flora Cuisine you have used instead of butter or oil.
I love how golden this cake looks. Carrot cake is one of my favourites too!
Eeek! I’m visiting all of my favourite blogs today and you’re ALL posting amazing looking bakes that are making my mouth water! I have a bit of a thing for icing, and I’m trying so hard to steer clear of sugar at the mo, but you’ve just swiped my last ounce of will power Elizabeth, I NEED cake!
A disgruntled reader 😉
I’ve not heard of Flora Cuisine before. I’m not a huge fan of carrot cake, but my son was served some at school and has been asking for more all week. I will have to make this for him.
I love carrot cake – and excitingly have recently heard of a dairy free cream ‘cheese’ so it’s going to have to be on the list. It sounds like that Flora might be dairy free too
These looks so moist and delicious. Great recipe and pics! x
I love carrot cakes. They are so yummy and this looks amazing.
I love Carrot cake! But my favourite icing is the cream cheese one. The oil looks like a healthy option.
I love carrot cake it is delicious and perfect with a cup of tea or hot chocolate.
Love a bit of carrot cake with my tea.
Me too 🙂